These Cranberry Lemon Bars are incredibly flavorful, with the sweet-tartness of lemons AND fresh cranberries in every bite. They are creamy, sweet, and sour with a smooth, ruby red cranberry layer in the center.
The Best use for Leftover Cranberries!
Every Thanksgiving, I always end up with an extra bag of fresh cranberries. Or sometimes I pick one up while I’m shopping because they’re on sale after the holidays. Then I throw them in the freezer to keep them fresh.
And since cranberry sauce has already had its time to shine, these extra cranberries are for winter and Christmas desserts!
These cranberry lemon bars are a divine way to turn fresh cranberries into a delicious treat, with layers of sweet-tart lemon curd, cranberry chutney, and a simple buttery crumb crust.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Cranberries: You can make this recipe with fresh cranberries or frozen ones. If you’re using fresh, wash the berries and toss any squishy ones. If you want to use frozen berries, there’s no need to thaw them out first.
- Water and Sugar: Cook the cranberries with a bit of water and sugar until the cranberries burst and the mixture thickens to resemble jam. This mixture needs to be chilled, so I usually make it first.
- Crumb Crust: My lemon bar crust is so easy, just a mixture of flour, sugar, and salt, held together with vanilla extract and melted butter. It comes together in minutes and is then par-baked on its own while the lemon mixture is prepared.
- Lemons: You’ll need about 4 fresh lemons for this recipe. From these, you’ll use the zest from two of them and the juice from most of them. Specific measurements are included below. Please don’t try to make this with bottled lemon juice, as the flavor just won’t be right.
- Eggs: The top layer of these lemon bars is smooth and creamy and almost like a firm custard, because the main ingredient is eggs that are flavored with lemon, sugar, and vanilla extract, and stabilized with a bit of flour. Room temperature eggs are best.
Tip!
Many of the ingredients for this recipe are used in more than one layer of the bars. The recipe is separated by layer to make this a bit easier, but it will be helpful to pay close attention!
Easy Dessert Bar Recipes
Have you found yourself wanting even more ways to use fresh cranberries this season? Try my Cranberry Orange Scones, Savory Cranberry Bread, or Cranberry Chicken Thighs!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cranberry Lemon Bars
Ingredients
For the cranberry layer
- 1 pound (450 g) fresh cranberries or frozen
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) water
For the crust
- 2 ½ cups (300 g) all-purpose flour
- ½ cup (60 g) powdered sugar
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- ¾ cup (g) unsalted butter melted
- 1 teaspoon pure vanilla extract
For the lemon layer
- 2 cups (g) granulated sugar
- ½ cup (60 g) all-purpose flour
- 1 tablespoon lemon zest from about two medium lemons
- ½ teaspoon salt
- 6 large eggs
- ½ cup (120 ml) lemon juice from 3 to 4 lemons
- 1 teaspoon pure vanilla extract
- ¼ cup (30 g) powdered sugar for dusting
Instructions
Cranberry layer
- Place the cranberries, granulated sugar, and water in a medium saucepan. Set over medium heat and bring to a gentle boil.
- Lower the heat and simmer for 25 to 30 minutes until the cranberries burst and the mixture thickens to a jam consistency.
- Let the mixture cool completely, then refrigerate while you prepare the crust.
Crust
- Preheat the oven to 350°F (180°C) or 160°C for a fan oven. Line a 9×13 inch pan (23×33 cm) with parchment paper, making sure the paper reaches up the sides.
- Whisk the flour, powdered sugar, granulated sugar, and salt in a large bowl.
- Add the melted butter and vanilla and stir until the mixture forms soft crumbs that hold together when pressed and look slightly sandy.
- Transfer the mixture to the prepared pan and press into a firm, even layer. The surface should look smooth and compact.
- Bake for 15 to 18 minutes until the edges turn lightly golden. Cool the crust for 10 minutes.
Assemble and bake
- Spread the chilled cranberry mixture evenly over the warm crust and smooth the top with a spatula.
- Whisk the granulated sugar, flour, lemon zest, and salt in a large bowl. Add the eggs, lemon juice, and vanilla, and whisk until completely smooth and slightly glossy.
- Pour the lemon mixture over the cranberry layer.
- Bake for 20 to 25 minutes until the filling is set and the center has only a slight wobble when you gently move the pan.
- Cool the bars to room temperature, then chill in the fridge for at least 3 hours so the layers firm up before slicing. Dust with powdered sugar before serving.
Notes:
- Lemon bars should be stored in the fridge, and will stay fresh in an airtight container for up to a week.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe Tips
- The Crust: Be sure to press the dough down firmly and into an even layer before baking. It’s key that the crust is cooled (but not chilled) when you add the cranberry mixture to it. I usually bake the crust first, then set the pan on a wire rack so that it comes to room temperature quickly.
- The Cranberry Layer: Be cautious while you cook the cranberries, as they will burst and can sometimes splatter. Cook the berries long enough so that the mixture thickens; otherwise, your lemon bars will be watery.
- The Lemon Layer: Be gentle with the eggs, as overmixing them can cause the top layer to become too firm or curdle. Mix only until the eggs are loose. Another reason for curdled lemon bars is that the oven temperature is too hot, or the bars become overcooked. Check to be sure that your oven is at the right temperature.
- If your bars don’t appear to have distinct layers, it’s likely because the cranberry mix wasn’t thick enough or not pressed down into the crust before gently pouring the lemon mixture over it.
- Overall Sweetness: These bars are tart! If you’d like a bit more sweetness in yours, I would suggest adding extra sugar to the cranberry layer, as adding too much sugar to the lemon mixture could throw off the texture.
- Serving Tips: These bars are soft, but can be cut into clean slices with a large knife once they have chilled in the fridge for several hours. Clean the knife in between cuts. Dust them with powdered sugar just before serving for the perfect finishing touch. Store the bars in the fridge, as they will become too soft if left out.
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